Cheesy Chicken Pepper Pasta


A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
8 servings


  • 2 tablespoons olive oil

  • 1 pound skinless, boneless chicken breast halves - cut into strips

  • 2 red bell peppers, sliced

  • 2 cups milk

  • ½ cup butter

  • 16 ounces shredded Muenster cheese

  • 1 clove garlic, minced

  • ¼ teaspoon garlic powder

  • 2 tablespoons cornstarch

  • 1 pound linguine pasta


  1. In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.

  2. In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.

  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  4. Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.

  5. Pour sauce over hot pasta; serve.

Nutrition Facts (per serving)

654 Calories
35g Fat
49g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 654
% Daily Value *
Total Fat 35g 45%
Saturated Fat 20g 99%
Cholesterol 123mg 41%
Sodium 504mg 22%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 9%
Total Sugars 7g
Protein 36g
Vitamin C 39mg 195%
Calcium 502mg 39%
Iron 3mg 14%
Potassium 487mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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